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Gel strength and stability characterization of ultrasound treated whey protein foams


Tan, Mei Ching and Chin, Nyuk Ling and Yusof, Yus Aniza and Taip, Farah Saleena and Abdullah, Jaafar (2014) Gel strength and stability characterization of ultrasound treated whey protein foams. Agriculture and Agricultural Science Procedia, 2. pp. 144-149. ISSN 2210-7843


Ultrasound treated whey protein foam at 10% concentration was characterized rheologically for its gel strength and stability. The 400 W ultrasound treatment at 20, 40 and 60% amplitude for 5, 15 and 25 minutes had increased gel strength up to 31% and improved foam stability with reduced foam drainage by 31%. The continuous network of the treated whey protein foam remained as a weak gel with tan δ values > 0.1 although the overall treated sample had a slight increase of gel strength from 121 to 147 Pa·s1/z compared to the untreated at 112 Pa·s1/z.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1016/j.aaspro.2014.11.021
Publisher: Elsevier
Keywords: Whey protein foam; Weak gel; Gel strength; Foam drainage; Ultrasound
Depositing User: Mohd Noor Ismail
Date Deposited: 04 May 2016 06:57
Last Modified: 04 May 2016 06:57
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.aaspro.2014.11.021
URI: http://psasir.upm.edu.my/id/eprint/43201
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